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Pasta can get boring but I love finding new and exciting recipes to spice up boring ole pasta. This recipe is a keeper!

Spicy Garlic and Anchovy Farfalle

Ingredients

Kosher salt

1 pound farfalle pasta

½ cup extra-virgin olive oil

1 tablespoon anchovy paste

½ teaspoon crushed red pepper flakes

3 cloves garlic, finely chopped

5 cups baby spinach leaves (about 6 ounces)

½ cup plain breadcrumbs

⅓ cup freshly grated Parmesan

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a 12-inch nonstick skillet, heat 1/4 cup of the extra-virgin oil over medium heat. Add the anchovy paste, red pepper flakes and garlic. Cook until aromatic, 2 minutes. Add the spinach and 3/4 teaspoon salt, and cook until wilted, about 3 minutes. Add the breadcrumbs and cook until lightly toasted, 2 to 3 minutes.

In a large serving bowl, toss together the breadcrumb mixture, cooked pasta and half of the cheese. Add in the reserved pasta water, if needed, to loosen the pasta. Drizzle with the remaining 1/4 cup of olive oil and sprinkle with the remaining cheese, and serve.

I love the fresh flavors that this marinade brings to the chicken! The marinade is so easy and I traded in whole chicken pieces for chicken breasts to make the cook time quicker.

Greek Marinated Chicken

Ingredients

1 cup plain greek yogurt

2 Tbsp olive oil

4 cloves garlic, minced

½ Tbsp dried oregano

1 medium lemon

½ tsp salt

freshly cracked pepper

¼ bunch fresh parsley

1-2 lbs chicken breasts

Directions

To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Zest 1 lemon into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.

Add the chicken breasts and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.

After marinating for 30 minutes, preheat the oven to 375 degrees in preparation to bake the chicken.

Place the chicken in a large casserole dish (9×13). Bake the chicken in the preheated 375 degree oven for 25-30 minutes, or until chicken is cooked through.

My husband grew up on buckwheat so we decided to give it a try. We found this barley recipe and decided to use buckwheat instead. Adding pesto, pine nuts, and a little red pepper flakes makes this side dish a must-try!

For the toasts: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Arrange the bread slices in a single layer on a heavy baking sheet. Drizzle both sides of the bread with the oil. Season with salt and bake until light golden, about 10 minutes. Cool for 1 minute, and then rub the toasts with the cut side of the garlic.

For the crab: In a small bowl, gently combine the crab, lemon juice, chives, and salt.

For the aioli: In a small bowl, combine the mayonnaise, yogurt, lemon zest, salt, and cayenne pepper.

Mix the crabmeat with the aioli mixture and place on top of the toasts.

By far the best fish dish I’ve made so far! This amazing sauce was used on pasta but thought it would be amazing on fish. I like anything lemony so combining it with fresh mint just took it to a whole new level!

Cook’s Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.

Using a spoon, scoop out the flesh from the avocados and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.

Pour the pesto over the pasta and toss together. Add the cheese and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce.

Heat oil in a large saute pan over medium-high heat. Add chicken and saute for about 4-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.

While the chicken is cooking, make the orange chicken sauce. Whisk all sauce ingredients together until combined. If you would like the sauce to be even sweeter, add an extra 2-4 tablespoons of honey.

Pour in the orange chicken sauce, and stir to combine. Let the sauce come to a boil, then boil for an additional minute or two until thickened. Remove from heat and serve immediately over quinoa or rice. Garnish with green onions, sesame seeds and orange zest.

This quick and easy salmon recipe will have your mouth watering! You can adjust the spiciness according to your preferences which is what makes this recipe so versatile.

5 Ingredient Spicy Baked Salmon

Ingredients

1 lb wild caught whole salmon fillet

2 Tb. olive oil

1 lime, zest and juice

2 garlic cloves, minced

1 jalapeño, grated

Salt and pepper

Directions

Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper or aluminum foil and lay the salmon fillet on it. Pat dry with a paper towel.

Whisk the oil, lime zest, and garlic together. Grate the jalapeño and smell for spiciness. If it is very spicy (or you are sensitive to spice) add only half the grated pepper. Otherwise add it all to the oil mixture. Pour the mixture over the salmon fillet and salt the pepper liberally.

Bake for 10-14 minutes, until just cooked through, but not dry. Squeeze lime juice over the top and serve warm.

Although this dish takes a bit of time in the oven, it is really easy to assemble and you don’t even have to pre-cook the pasta! Its a great twist on a simple pasta with red sauce recipe by adding fresh tomatoes!

In a food processor, blend together the crushed tomatoes and garlic. Pour into a medium bowl and add the uncooked pasta, 1/3 cup olive oil, oregano, salt, and pepper. Toss until all the ingredients are coated.

Line the bottom and sides of the baking dish with tomato slices. Pour the pasta mixture into the dish and spread evenly. Arrange the remaining tomato slices in an overlapping layer on top of the pasta mixture, making sure the mixture is completely covered.

Drizzle with olive oil. Bake until the tomatoes are slightly crispy and the pasta is cooked, about 1 hour. Remove from the oven and cool for 5 minutes before serving.